Preheat a 6-quart pot over medium-high heat.

Sauté the seitan in one tablespoon oil for about 5 minutes just to crisp it up a bit, then remove from the pan and set aside on a plate.

Add the remaining oil, then sauté the onion, carrots, and jalapeños with a big pinch of salt for 8 to 10 minutes, until the onion is lightly browned.

Add the garlic and sauté until fragrant, about 30 seconds. Add the chili powder, cumin, oregano, salt, and nutritional yeast, and toss to coat the veggies, letting the spices toast for about 2 minutes.

Add the cilantro and sauté until wilted and cooked down, another 2 minutes or so.

Add the vegetable broth and scrape the bottom of the pan to deglaze. Add the canned tomatoes and pasta. Cover and bring to a boil, then give it a stir.

Once boiling, reduce heat and let simmer with the lid ajar so steam can escape. Pasta takes longer to cook when there are tomatoes involved, so this could take 20 minutes or so. Stir occasionally and add a splash of water if things start to look too thick.

Stir the seitan back in after about 10 minutes.

When the macaroni is tender, it's ready! Tastes best if you let it sit for 10 minutes or so. Pro tip: tastes even better as leftovers.

Garnish with sliced scallions and serve.